Heat 2 tablespoons of 2 tbsp aceite vegetal in a Saucepan over medium heat. Add the 2 tbsp harina para todo uso and whisk constantly for 1 minute until it smells slightly nutty — this cooks out the raw 2 tbsp harina para todo uso taste.

Add the 3 tbsp polvo de chile, 1 tsp comino molido, 1 tsp ajo en polvo, ½ tsp orégano seco, ½ tsp pimentón ahumado, and ¼ tsp sal. Whisk together with the 2 tbsp aceite vegetal-2 tbsp harina para todo uso mixture and cook for 30 seconds until fragrant.

Slowly pour in the 2 cups caldo de pollo bajo en sodio while whisking constantly to prevent lumps. Add the 1 lata salsa de tomate and Whisk to combine. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust ¼ tsp sal. Remove from heat.

Heat 1 tablespoon of 2 tbsp aceite vegetal in a Skillet over medium heat. Add the diced 1 cebolla amarilla picada fina and cook for 4–5 minutes until softened. Add the 1 tsp ajo en polvo and cook for 1 more minute until fragrant.

Add the 2 cups caldo de pollo bajo en sodio, drained 1 lata de chiles verdes en cubos escurridos, 1 tsp comino molido, 3 tbsp polvo de chile, ¼ tsp sal, and ¼ tsp sal. Stir to combine and cook for 2 minutes to warm through.

Reduce heat to low. Add the softened 4 oz queso crema suavizado, cubos and stir until it melts into the 2 cups caldo de pollo bajo en sodio mixture and is fully incorporated, about 2 minutes. Remove from heat and stir in 1 cup of Mexican Cheese Blend. Set aside to cool slightly.

Preheat your Oven to 375°F. Lightly grease a Baking Dish. Spread about ½ cup of enchilada sauce evenly across the bottom of the dish — this prevents sticking and keeps the bottom 12 piece tortillas de maíz 6 pulgadas moist.

Warm the 12 piece tortillas de maíz 6 pulgadas so they don't crack when rolling. Work in batches: wrap a stack of 4–6 in a damp paper towel and Microwave for 45–60 seconds, or heat each one directly over a gas burner or in a dry Skillet for 15–20 seconds per side.

Working one at a time, lay a warm 12 piece tortillas de maíz 6 pulgadas flat. Spoon about 3 tablespoons of filling down the center. Roll the 12 piece tortillas de maíz 6 pulgadas tightly and place it seam-side down in the prepared Baking Dish. Repeat with remaining 12 piece tortillas de maíz 6 pulgadas, fitting them snugly in a single layer.

Pour the remaining enchilada sauce evenly over the top of all the rolled 12 piece tortillas de maíz 6 pulgadas, making sure to cover the ends. Sprinkle 2 cups of Mexican Cheese Blend evenly over the top.

Cover the dish tightly with Aluminum Foil and bake at 375°F for 20 minutes. Then uncover and bake for an additional 10–15 minutes until the Mexican Cheese Blend is melted, bubbly, and lightly golden at the edges.

Remove from the Oven and let the enchiladas rest for 5 minutes before serving — this helps them hold together when plating. Garnish with 3 tbsp crema agria, fresh 2 tbsp cilantro fresco picado tosco, 1 aguacate cortado en rodajas o en cubos, 2 tbsp jalapeños encurtidos, and 1 lima cortada en gajos wedges as desired.